These Bacon & Egg cups have only 4 ingredients and are easy to prep for a whole week of breakfasts or snacks! Pictured here with arugula, micro-greens, cherry tomatoes and crushed chilli flakes. Pack your breakfast with protein, healthy fats, and vegetables to better fuel yourself for the day!

They keep well in the fridge and taste good cold too.


Paleo Bacon & Egg Cups

Serving Size: 12


  • 1 package of bacon (one free of preservatives and raised without antibiotics or hormones)
  • 1 bell pepper, diced
  • 1/4 white onion, diced
  • 12 organic eggs


  • Preheat the oven to 350F.
  • Lay bacon strip in muffin tin and press down so it forms a cup shape. If you like your bacon crispier, first line the muffin tins with bacon and bake for 10 minutes, then remove from oven sprinkle in chopped onion and pepper.
  • Crack an egg into each muffin tin.
  • Bake for 20-25 minutes or until egg whites are cooked through. (Cook time will vary depending if you pre-cooked the bacon, just watch and remove when egg whites are cooked through)
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